Strawberry Yogurt Mousse FIlling

This strawberry yogurt mousse is suitable to make layered cakes and is versatile even to do layered desserts in cups. (Makes enough to fill a two layered 6-inch cake) Ingredients 170g whipping cream 160g strawberry puree 35g plain yogurt 12g sugar 6g gelatine leaves...

Basic Sponge (oil and separated eggs)

The is a light sponge came out fluffy, light and soft. I’ll try again some time soon. (Makes two 6-inch rounds) Ingredients 140g egg whites 70g egg yolks 70g cake flour 70g and 25g sugar 16ml corn or canola oil 0.5 tsp vanilla extract Method Line a baking pan...

Choux Pastry

This is a basic choux pastry for eclairs, profiteroles, etc. I think I like this recipe. Here you go. (Makes about four 5-inch rounds or eight 2.5-inch rounds) Ingredients 130g eggs (about 3 whole eggs) 120g bread flour 100g butter 100ml water 100ml milk 5g sugar 3g...

Dark Dripping Chocolate

Dark or milk dripping chocolate is slightly different from white dripping chocolate because of the higher fat content in white chocolate. Method does not differ much, but the proportion for the ingredients differ slightly, so here you go. Ingredients 75g dark or milk...

Chocolate Cream

This chocolate cream serves as a good filling for cakes, easy enough to make and light in texture. (Makes enough to fill 3 layered 7 inch cake) Ingredients 300g dark chocolate drops 400g whipping cream Method Place dark chocolate drops in a heat proof bowl and melt...

Chocolate Sponge Cake (Cooked Dough)

This chocolate is versatile and great to do layered cakes or simply eaten on its own. Here’s the recipe. (Makes an 8 inch cake) Ingredients 100g milk 80g cake flour 70g canola oil 20g cocoa powder 6 egg yolks a pinch of salt 100g caster sugar 6 egg whites 1/4...
Sweet Pastry II (Yolks)

Sweet Pastry II (Yolks)

To use up that raspberry pastry cream I made recently, I made some sweet pastry for raspberry tarts. I doubled the recipe to use up the 2 yolks I had left since this dough can be frozen for a good few months. Here’s a recipe to use up yolks and icing sugar makes...
Raspberry Pastry Cream

Raspberry Pastry Cream

Having made some swiss meringue buttercream, I have a few yolks to use up and gone are the days I waste ingredients. I have learnt to reduce wastage by using the extra ingredients, though that means having to plan a bit more, but that’s ok. One of the best way...

Swiss Meringue Buttercream

Swiss meringue buttercream is different from American buttercream in that they are lighter to eat and silky smooth in texture. Recently, I’m intrigued by buttercream floral and love the roses, camellias, sunflowers, leaves and the likes I saw on social media and...